RCI-SP.003.0661.001
Sweet Potato Soup
Sweet Potato Soup from the Public Domain Cookbook -- original source of recipe, taken from government resource in the public domain Serves: 8
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- ⅔ cups
- 1 tablespoon
- onion2 cupschopped
- peeled and chopped sweet potato6 cups
- 1 tablespoon
- salt and pepper1 unitto taste
- (15½ oz) cans garbanzo beans2 unitdrained
- (14½ oz) cans low sodium vegetable broth2 unit
- (28 oz) can diced tomatoes1 unitundrained
Method
1
Heat canola oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened and translucent.
2
Stir in ground cumin and cook for 30 seconds to bloom the spices and release their flavor.
3
Add the chopped sweet potato, vegetable broth, and canned tomatoes with their liquid to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until the sweet potato is very tender.
4
Stir in the drained garbanzo beans and continue simmering for 3-4 minutes to heat through.
5
Remove the pot from heat and whisk in the chunky peanut butter until fully incorporated and smooth.
6
Taste the soup and season with salt and pepper as needed. If the soup is too thick, thin with additional broth or water to reach desired consistency.
7
Ladle the soup into bowls and serve hot.